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- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
A nice twist to ordinary sweet
potato pie, this has a light taste of lemon in the pie and a
href="http://www.recipetips.com/cooking-videos/v-0-rt900034/how-to-make-meringue.asp">meringue to top it off instead of
the usual whipped
cream topping.
Directions
- Preheat oven to 400°F.
- Use refrigerated crust for a 9" pie. Line pie plate
with crust and cool for 15 minutes to firm crust before prebaking. Cover crust with foil and fill
bottom with pie weights. Bake for 15 minutes. Remove from oven, remove weights and foil carefully.
Prepare sweet potatoes. Cut into quarters, place in pan of boiling water, cook until soft
(about 15-20 minutes), and then drain. While potatoes are still hot, peel, and place in food
processor; purée until smooth. Measure 2 cups of purée into a bowl. Add egg yolks, sugar,
evaporated milk, lemon juice, spices, lemon rind and vanilla. Blend together.
Pour entire
mixture into prepared pie crust. Bake for 20 minutes, then reduce heat to 350° and continue
baking until a knife inserted in the center of the pie comes out clean, 20-30 minutes. Remove pie
(leave oven on).
Beat reserved egg whites in a clean glass bowl with an electric mixer,
gradually adding sugar and cream of tartar until soft peaks form. Continue beating until the peaks
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